Oil-in-water emulsions for meat and poultry products and methods of producing same

Abstract

The disclosure provides methods and processes for the preparation of oil-in-water emulsions by mechanical means and injection of the emulsions into meat and poultry to improve eating qualities associated with flavour, juiciness, tenderness and fat content. The disclosure also provides a meat or poultry product prepared by the methods described herein.

The invention claimed is: 
     
       1. A food product comprising an emulsified product, the emulsified product comprising:
 a first liquid phase comprising at least one water soluble component dissolved in water, the water soluble component comprising salt, sea salt, seasoning, broth or flavouring extract and 
 a second liquid phase comprising an edible fat, the edible fat comprising butter, olive oil, extra virgin olive oil, corn oil, canola oil, soybean oil, margarine, sour cream or yogurt, 
 wherein the emulsified product comprises about 70% of the first liquid phase and about 30% of the second liquid phase by weight, 
 wherein the emulsified product is homogenized such that the mean size of the particles in the emulsified product are less than 10 uM in diameter, 
 wherein the emulsified product is maintained at a temperature of 45° C. to 70° C., 
 wherein the emulsified product is free from an added emulsifying agent, and 
 
       wherein the food product is turkey and the emulsified product is dispersed in meat tissue of the turkey. 
     
     
       2. The food product of  claim 1 , wherein the food product comprises 1 to 30% of the emulsified product by weight of the food product.